I don’t know about you, but I’m still trying to figure out how to use up my fall apples this season.  When is the last time you made home-made crepes with fresh apples?  My great-grandmother used to make these for me (unfortunately I no longer have her delicious recipe)… However, I was able to find one I love just as much!  This flavorful recipe includes apples, cinnamon, fresh ricotta cheese and a twist of orange – can you say YUM???  Let’s start making these amazing Fall Apple Crepes, shall we?  (This was my first time making crepes – if I can do it, you can do it!)

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Ingredients:

Apple Mixture:
1/4 cup orange juice
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3-4 large apples, peeled, cored, halved and diced
Pinch salt

Ricotta Filling:
1 1/2 cups fresh ricotta cheese
5 tablespoons confectioners’ sugar
2 teaspoons vanilla extract

Crepes:
2 to 3 tablespoons granulated sugar
4 large eggs
1 cup milk
1 cup all-purpose flour
Pinch salt
4 tablespoons unsalted butter, melted and slightly cooled
Canola Oil (for pan)

Directions:

For the Apple Filling:
Combine the orange juice, sugar, cinnamon, vanilla, nutmeg, apples and salt in a large saute pan over high heat. Cook, stirring occasionally, until the apples are softened and the juices have thickened. (Add a small amount of water if juices start to run dry)  Remove and let cool slightly.

While the apples are cooking, prepare Ricotta Cheese Filling:
Whisk together the ricotta, sugar and vanilla. Cover and refrigerate until ready to use.

Cooking the Crepes:
Place a 6-inch nonstick pan over medium heat and pour in canola oil (enough to coat pan). Once the pan is sizzling, slowly pour in enough batter to thinly cover the entire bottom, using a ladle. Quickly tilt and rotate the pan and cook until the bottom of the crepe is lightly browned, (a minute or so) Flip the crepe, using your a spatula, and cook 30 seconds longer or until lightly browned. Slide the crepe onto a wax-paper-lined plate, and then repeat with the rest of the batter.  *Note: My crepes cooked better when heat was on a lower temperature vrs. higher.

Finishing Touch:
Lay the crepes on a flat surface. Spoon some of the ricotta down the center of each crepe and roll along with apple filling. Dust with confectioners’ sugar. (Serve warm)

I hope you try this zesty recipe, it’s worth the effort!  I’m so happy I learned how to make crepes – my great-grandmother would be proud!